Blueberry-Raspberry Pie Recipe

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Blueberry-Raspberry Pie
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Ingredients:

Directions:

  1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
  2. In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
  3. Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining egg/water mixture; sprinkle with remaining sugar.
  4. Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.14 Kcal (507 kJ)
Calories from fat 1.39 Kcal
% Daily Value*
Total Fat 0.15g 0%
Sodium 8.39mg 0%
Potassium 74.84mg 2%
Total Carbs 29.49g 10%
Sugars 21.97g 88%
Dietary Fiber 2.31g 9%
Protein 1.17g 2%
Vitamin C 10mg 17%
Iron 0.2mg 1%
Calcium 9.4mg 1%
Amount Per 100 g
Calories 121.53 Kcal (509 kJ)
Calories from fat 1.4 Kcal
% Daily Value*
Total Fat 0.16g 0%
Sodium 8.41mg 0%
Potassium 75.08mg 2%
Total Carbs 29.58g 10%
Sugars 22.04g 88%
Dietary Fiber 2.32g 9%
Protein 1.18g 2%
Vitamin C 10.1mg 17%
Iron 0.2mg 1%
Calcium 9.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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